The team won the silver medal in the Hot Kitchen section with their New Zealand-focused menu of salmon entrée, lamb loin main course and South Pacific-inspired dessert.
They also won two bronze medals in the cold Culinary Arts section two days earlier.
Pastry chef Ganesh Khedekar created a chocolate centrepiece featuring Gollum that was a huge drawcard for the crowds.
Fonterra’s director of global foodservice Grant Watson, who’s with the team in Germany, congratulated the group and said the silver medal is thoroughly deserved.
“It’s been 28 years since NZ last competed in the Culinary Olympics here in Germany. What they’ve accomplished is nothing short of amazing.
“Their hot dishes were exquisite and loved by the 110 guests and judges who were at the dinner.”
Fonterra’s global foodservice business, Anchor Food Professionals, sponsored the team to compete at the Culinary Olympics through a shared love of creating great food, using top-quality ingredients.
NZChefs’ president and chef de mission to the NZ team, Graham Hawkes, said the team is thrilled with the result.
“The chefs have put everything into this competition.
“The food they served up to a sold-out service really wowed the guests and the judges, and gave them a real taste of NZ.”
The chefs who competed in the Hot Kitchen section at the Culinary Olympics are Steve Le Corre, Mark Sycamore, John Kelleher, Darren Wright, Richard Hingston and Corey Hume, aided by kitchen technician Anita Sarginson.
The overall winner for 2016 was Singapore.
